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Poached Baccalao in Garlic and Parsley Soup,
Almond Foam |
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Serves 4 |
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INGREDIENTS
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Baccalao |
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baccalao (loin), soaked, cut into bite-size pieces
full cream milk
garlic cloves
Salt and pepper, to taste |
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Parsley Soup |
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150g
1 kg
5
200ml
70g
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parsley leaves
parsley root, washed and peeled
garlic cloves
fresh cream
unsalted butter |
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Almond Foam
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200ml
40g
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skim milk
ground almonds
Salt and freshly ground pepper; to taste |
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| Method:
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| 1. |
For the Baccalao:
Bring the milk to a boil together with the garlic cloves in a pot.
Season the baccalao pieces with salt and pepper,
and then poach them in the milk over low heat until tender. |
| 2. |
For the Parsley Soup:
Blanch the parsley leaves in boiling, salted water until tender (but make sure it does
not lose its color). Shock them in ice water and then drain well and set aside.
Boil the parsley root and garlic cloves together in hot water until tender,
drain well (reserve the water) and set aside.
Transfer the boiled parsley root and garlic in a food processor,
blend together with the cream and unsalted butter.
Then add in the blanched parsley leaves and
some of the reserved water until the soup attains the desired consistency.
Set aside and keep warm.
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| 3. |
For the Almond Foam:
Bring the skim milk to a boil together with the ground almonds,
and season with salt and pepper.
Set aside. |
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To Serve:
Place the poached baccalao in a serving plate and pour the parsley soup over.
Sprinkle some parsley over the soup and whisk the almond foam before serving
with a bar mixer until foamy and then add to the parsley soup.
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